Peptides and isoflavones in gastrointestinal digests contribute to the anti-inflammatory potential of cooked or germinated desi and kabuli chickpea (Cicer arietinum L.)
•Sprouted vs. cooked chickpea concentrate showed higher anti-inflammatory potential.•Sprouted chickpea digests showed more abundance of peptides and isoflavones.•Chickpea phenolics showed higher inhibition of inflammation in vitro than peptides.•Anti-inflammatory peptides in sprouted chickpea digest...
Gespeichert in:
| Veröffentlicht in: | Food chemistry 2018-12, Vol.268, p.66-76 |
|---|---|
| Hauptverfasser: | , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 76 |
|---|---|
| container_issue | |
| container_start_page | 66 |
| container_title | Food chemistry |
| container_volume | 268 |
| creator | Milán-Noris, Ada Keila Gutiérrez-Uribe, Janet Alejandra Santacruz, Arlette Serna-Saldívar, Sergio O. Martínez-Villaluenga, Cristina |
| description | •Sprouted vs. cooked chickpea concentrate showed higher anti-inflammatory potential.•Sprouted chickpea digests showed more abundance of peptides and isoflavones.•Chickpea phenolics showed higher inhibition of inflammation in vitro than peptides.•Anti-inflammatory peptides in sprouted chickpea digest were identified.
It is largely unknown how processing affects bioactive potential of chickpea proteins to prevent bowel inflammatory diseases. The aim was to investigate the anti-inflammatory activity of protein concentrates from germinated and cooked chickpeas (GC and CC, respectively) and its relationship with protein and isoflavone composition before and after in vitro gastrointestinal digestion and absorption. Anti-inflammatory activity of GC digests was almost 2-fold higher than CC digests (p |
| doi_str_mv | 10.1016/j.foodchem.2018.06.068 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_2081546881</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0308814618310410</els_id><sourcerecordid>2081546881</sourcerecordid><originalsourceid>FETCH-LOGICAL-c519t-7bab356d360f2460e653b2adf7354a0bd87310269df3b615225f635e39f939093</originalsourceid><addsrcrecordid>eNqFkcFu1DAQhiMEokvhFSofyyFhHCeOcwOtgCKtBAc4W4493vVuEgfbqdQ34jHxdluuSCPZM_q_-TUzRXFDoaJA-YdjZb03-oBTVQMVFfAc4kWxoaJjZQdd_bLYAANRCtrwq-JNjEcAOGtfF1cMgDcC2k3x5wcuyRmMRM2GuOjtqO79nHM3k72KKXg3J4zJzWokxu3zNxLt5xTcsCYkyZN0wEwnV7o509Okkg8PZPEJczFT3mbAn9AQH8gew5R7pZxlV_doe1LDOjqiD06fFlTkdus0BqKCw-y7TmRXvX9bvLJqjPju6b0ufn35_HN7V-6-f_22_bQrdUv7VHaDGljLDeNg64YD8pYNtTK2Y22jYDB5PRRq3hvLBk7bum4tZy2y3vash55dF7eXvkvwv9c8rZxc1DiOaka_RlmDoG3DhaBZyi9SHXyMAa1cgptUeJAU5PlK8iifryTPm5fAc4gM3jx5rMOE5h_2fJYs-HgRYJ703mGQUTucNRoXUCdpvPufx1-t4qnK</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2081546881</pqid></control><display><type>article</type><title>Peptides and isoflavones in gastrointestinal digests contribute to the anti-inflammatory potential of cooked or germinated desi and kabuli chickpea (Cicer arietinum L.)</title><source>Elsevier ScienceDirect Journals</source><creator>Milán-Noris, Ada Keila ; Gutiérrez-Uribe, Janet Alejandra ; Santacruz, Arlette ; Serna-Saldívar, Sergio O. ; Martínez-Villaluenga, Cristina</creator><creatorcontrib>Milán-Noris, Ada Keila ; Gutiérrez-Uribe, Janet Alejandra ; Santacruz, Arlette ; Serna-Saldívar, Sergio O. ; Martínez-Villaluenga, Cristina</creatorcontrib><description>•Sprouted vs. cooked chickpea concentrate showed higher anti-inflammatory potential.•Sprouted chickpea digests showed more abundance of peptides and isoflavones.•Chickpea phenolics showed higher inhibition of inflammation in vitro than peptides.•Anti-inflammatory peptides in sprouted chickpea digest were identified.
It is largely unknown how processing affects bioactive potential of chickpea proteins to prevent bowel inflammatory diseases. The aim was to investigate the anti-inflammatory activity of protein concentrates from germinated and cooked chickpeas (GC and CC, respectively) and its relationship with protein and isoflavone composition before and after in vitro gastrointestinal digestion and absorption. Anti-inflammatory activity of GC digests was almost 2-fold higher than CC digests (p < 0.05), which was associated to greater content of peptides, formononetin and biochanin A (p < 0.05). Anti-inflammatory activity of phenolic fraction in digests was 7-fold higher than the protein fraction (p < 0.05). The most active peptide fraction from GC digest (IC50 = 93 µg/mL) contained a total of 24 peptides derived from legumin and vicilin. In conclusion, this study stands out the potential of germinated chickpea proteins concentrates to exert anti-inflammatory effects in the lower gut which may contribute to the prevention of bowel inflammatory diseases.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2018.06.068</identifier><identifier>PMID: 30064805</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Anti-inflammatory ; Boiling ; Chickpea ; Gastrointestinal digestion ; Germination ; Isoflavone ; Peptides</subject><ispartof>Food chemistry, 2018-12, Vol.268, p.66-76</ispartof><rights>2018 Elsevier Ltd</rights><rights>Copyright © 2018 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c519t-7bab356d360f2460e653b2adf7354a0bd87310269df3b615225f635e39f939093</citedby><cites>FETCH-LOGICAL-c519t-7bab356d360f2460e653b2adf7354a0bd87310269df3b615225f635e39f939093</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814618310410$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3536,27903,27904,65309</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/30064805$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Milán-Noris, Ada Keila</creatorcontrib><creatorcontrib>Gutiérrez-Uribe, Janet Alejandra</creatorcontrib><creatorcontrib>Santacruz, Arlette</creatorcontrib><creatorcontrib>Serna-Saldívar, Sergio O.</creatorcontrib><creatorcontrib>Martínez-Villaluenga, Cristina</creatorcontrib><title>Peptides and isoflavones in gastrointestinal digests contribute to the anti-inflammatory potential of cooked or germinated desi and kabuli chickpea (Cicer arietinum L.)</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•Sprouted vs. cooked chickpea concentrate showed higher anti-inflammatory potential.•Sprouted chickpea digests showed more abundance of peptides and isoflavones.•Chickpea phenolics showed higher inhibition of inflammation in vitro than peptides.•Anti-inflammatory peptides in sprouted chickpea digest were identified.
It is largely unknown how processing affects bioactive potential of chickpea proteins to prevent bowel inflammatory diseases. The aim was to investigate the anti-inflammatory activity of protein concentrates from germinated and cooked chickpeas (GC and CC, respectively) and its relationship with protein and isoflavone composition before and after in vitro gastrointestinal digestion and absorption. Anti-inflammatory activity of GC digests was almost 2-fold higher than CC digests (p < 0.05), which was associated to greater content of peptides, formononetin and biochanin A (p < 0.05). Anti-inflammatory activity of phenolic fraction in digests was 7-fold higher than the protein fraction (p < 0.05). The most active peptide fraction from GC digest (IC50 = 93 µg/mL) contained a total of 24 peptides derived from legumin and vicilin. In conclusion, this study stands out the potential of germinated chickpea proteins concentrates to exert anti-inflammatory effects in the lower gut which may contribute to the prevention of bowel inflammatory diseases.</description><subject>Anti-inflammatory</subject><subject>Boiling</subject><subject>Chickpea</subject><subject>Gastrointestinal digestion</subject><subject>Germination</subject><subject>Isoflavone</subject><subject>Peptides</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><recordid>eNqFkcFu1DAQhiMEokvhFSofyyFhHCeOcwOtgCKtBAc4W4493vVuEgfbqdQ34jHxdluuSCPZM_q_-TUzRXFDoaJA-YdjZb03-oBTVQMVFfAc4kWxoaJjZQdd_bLYAANRCtrwq-JNjEcAOGtfF1cMgDcC2k3x5wcuyRmMRM2GuOjtqO79nHM3k72KKXg3J4zJzWokxu3zNxLt5xTcsCYkyZN0wEwnV7o509Okkg8PZPEJczFT3mbAn9AQH8gew5R7pZxlV_doe1LDOjqiD06fFlTkdus0BqKCw-y7TmRXvX9bvLJqjPju6b0ufn35_HN7V-6-f_22_bQrdUv7VHaDGljLDeNg64YD8pYNtTK2Y22jYDB5PRRq3hvLBk7bum4tZy2y3vash55dF7eXvkvwv9c8rZxc1DiOaka_RlmDoG3DhaBZyi9SHXyMAa1cgptUeJAU5PlK8iifryTPm5fAc4gM3jx5rMOE5h_2fJYs-HgRYJ703mGQUTucNRoXUCdpvPufx1-t4qnK</recordid><startdate>20181201</startdate><enddate>20181201</enddate><creator>Milán-Noris, Ada Keila</creator><creator>Gutiérrez-Uribe, Janet Alejandra</creator><creator>Santacruz, Arlette</creator><creator>Serna-Saldívar, Sergio O.</creator><creator>Martínez-Villaluenga, Cristina</creator><general>Elsevier Ltd</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20181201</creationdate><title>Peptides and isoflavones in gastrointestinal digests contribute to the anti-inflammatory potential of cooked or germinated desi and kabuli chickpea (Cicer arietinum L.)</title><author>Milán-Noris, Ada Keila ; Gutiérrez-Uribe, Janet Alejandra ; Santacruz, Arlette ; Serna-Saldívar, Sergio O. ; Martínez-Villaluenga, Cristina</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c519t-7bab356d360f2460e653b2adf7354a0bd87310269df3b615225f635e39f939093</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Anti-inflammatory</topic><topic>Boiling</topic><topic>Chickpea</topic><topic>Gastrointestinal digestion</topic><topic>Germination</topic><topic>Isoflavone</topic><topic>Peptides</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Milán-Noris, Ada Keila</creatorcontrib><creatorcontrib>Gutiérrez-Uribe, Janet Alejandra</creatorcontrib><creatorcontrib>Santacruz, Arlette</creatorcontrib><creatorcontrib>Serna-Saldívar, Sergio O.</creatorcontrib><creatorcontrib>Martínez-Villaluenga, Cristina</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Milán-Noris, Ada Keila</au><au>Gutiérrez-Uribe, Janet Alejandra</au><au>Santacruz, Arlette</au><au>Serna-Saldívar, Sergio O.</au><au>Martínez-Villaluenga, Cristina</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Peptides and isoflavones in gastrointestinal digests contribute to the anti-inflammatory potential of cooked or germinated desi and kabuli chickpea (Cicer arietinum L.)</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2018-12-01</date><risdate>2018</risdate><volume>268</volume><spage>66</spage><epage>76</epage><pages>66-76</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•Sprouted vs. cooked chickpea concentrate showed higher anti-inflammatory potential.•Sprouted chickpea digests showed more abundance of peptides and isoflavones.•Chickpea phenolics showed higher inhibition of inflammation in vitro than peptides.•Anti-inflammatory peptides in sprouted chickpea digest were identified.
It is largely unknown how processing affects bioactive potential of chickpea proteins to prevent bowel inflammatory diseases. The aim was to investigate the anti-inflammatory activity of protein concentrates from germinated and cooked chickpeas (GC and CC, respectively) and its relationship with protein and isoflavone composition before and after in vitro gastrointestinal digestion and absorption. Anti-inflammatory activity of GC digests was almost 2-fold higher than CC digests (p < 0.05), which was associated to greater content of peptides, formononetin and biochanin A (p < 0.05). Anti-inflammatory activity of phenolic fraction in digests was 7-fold higher than the protein fraction (p < 0.05). The most active peptide fraction from GC digest (IC50 = 93 µg/mL) contained a total of 24 peptides derived from legumin and vicilin. In conclusion, this study stands out the potential of germinated chickpea proteins concentrates to exert anti-inflammatory effects in the lower gut which may contribute to the prevention of bowel inflammatory diseases.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>30064805</pmid><doi>10.1016/j.foodchem.2018.06.068</doi><tpages>11</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0308-8146 |
| ispartof | Food chemistry, 2018-12, Vol.268, p.66-76 |
| issn | 0308-8146 1873-7072 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_2081546881 |
| source | Elsevier ScienceDirect Journals |
| subjects | Anti-inflammatory Boiling Chickpea Gastrointestinal digestion Germination Isoflavone Peptides |
| title | Peptides and isoflavones in gastrointestinal digests contribute to the anti-inflammatory potential of cooked or germinated desi and kabuli chickpea (Cicer arietinum L.) |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-23T19%3A12%3A50IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Peptides%20and%20isoflavones%20in%20gastrointestinal%20digests%20contribute%20to%20the%20anti-inflammatory%20potential%20of%20cooked%20or%20germinated%20desi%20and%20kabuli%20chickpea%20(Cicer%20arietinum%20L.)&rft.jtitle=Food%20chemistry&rft.au=Mil%C3%A1n-Noris,%20Ada%20Keila&rft.date=2018-12-01&rft.volume=268&rft.spage=66&rft.epage=76&rft.pages=66-76&rft.issn=0308-8146&rft.eissn=1873-7072&rft_id=info:doi/10.1016/j.foodchem.2018.06.068&rft_dat=%3Cproquest_cross%3E2081546881%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2081546881&rft_id=info:pmid/30064805&rft_els_id=S0308814618310410&rfr_iscdi=true |